Recipe(tried): Eggs Benedict Casserole

This recipe will serve l0 and can be made the night before, refrigerated and baked in the morning just before serving if desired.

10 poached eggs
2 cups diced ham

Mornay Sauce
1/4 cup butter
l/4 cup flour
1/2 tsp salt
1/8 tsp nutmeg
2 1/2 cups milk
1 l/2 cups swiss cheese, shredded

Put butter into saucepan and melt. Stir in flour, salt and nutmeg. Return to heat and stir until flour is thoroughly blended. Add milk 1/2 cup at a time and stir until thickened. Add cheese and stir until melted.

heat oven 350 degrees

Spray bottom and sides of 13x9x2 baking and serving dish with cooking spray
Spread diced ham evenly on bottom of dish.

Poach eggs by boiling water in a large pan. when at full boil, break each egg into a small cup and gently slide into water. Remove pan from heat and cover with lid. Set aside.

Place eggs on top of ham and pour sauce over.
Bake 35-40 min.